by Heather Harris Brady
Okay, finishing up the Moroccan menu today and then we’ll get down to the holiday baking! This grated carrot salad is bright, fresh and easy to love – packed with vitamins and a nice counterpoint to rich holiday foods. The apple burek is my variation of an individual m’hanncha, a Moroccan filo dessert shaped like a snail or a snake, depending on how you want to look at it. I made it as an alternative to a heavier apple pie. Aside from the sprinkling of powdered sugar, this apple burek is sweetened only by the apples and honey.
I’m combining these two because both recipes are so short.
Grated Carrot Salad, Makes six servings
- Five large well-flavored carrots (heirloom would be great here)
- Two large navel oranges
- 2 T. lemon juice
- 1 t. cinnamon
Grate the carrots on a fine blade and put them in your serving dish.
Segment the two oranges over the dish, so you catch any juice. If you are new to segmenting citrus, here’s how:
First, cut the top and bottom peel away, so it sits nicely. I like to use a serrated knife myself.
Next, cut the sides away, following the curve of the fruit.
Now, holding the fruit carefully in your palm, cut each segment loose.
When you’re done you’ll have a stack of the membranes, like the pages of a book.
In the bowl you will have lots of pretty segments.
Toss the oranges and carrots with the lemon juice, sprinkle with cinnamon and serve well-chilled. This keeps several days.
Apple Burek, Makes about five servings
- Three fresh apples sliced, a mixture of varieties is good
- 1 t. cinnamon
- 1 T. honey
- 1 package of filo dough
- 1 egg
- 2 T. butter, melted
- 3 T. water
- Powdered sugar for sprinkling
Put the apples in a saucepan with 1 T. of water. Cook on medium-low until you have a thick, chunky applesauce.
Stir in the cinnamon and set aside. Preheat the oven to 400. Beat the egg, melted butter and water together in a bowl and set aside.
Unwrap your filo and separate out three leaves, keeping the rest covered. Dab the sheets all over with the egg wash.
Spoon out a line of apple filling near the bottom of the sheet.
Roll the dough over the filling and continue rolling until you get to the end, adding more egg wash as necessary. Now you will have a long, cigarette shaped log with the filling in middle. Starting at one end, spiral the log around itself so you end up with a snail shape.
Brush the end with more egg wash to seal it and move it to a greased baking sheet.
Repeat with the remaining sheets of filo.
Bake for 15-20 minutes or until golden brown.
Sprinkle with powdered sugar and cinnamon, serve warm or at room temperature.